Japanese Grilled Eggplant (Aubergine) (Yaki Nasu)

Ingredients

• 1 lb Japanese eggplant
• 1/4 cup bonito flakes

Seasoning

• 1 2/3 cups dashi
• 2 tablespoons light soy sauce
• 1 teaspoon mirin

Sauce

• 1/2 cup dashi
• 3 tablespoons dark soy sauce
• 2 teaspoons mirin
• 1 teaspoon fresh grated ginger

Directions

1. 1

   Bring seasoning ingredients to a boil in a small saucepan and let cool.

2. 2

   Bring sauce to a boil in a small saucepan and let cool.

3. 3

   Grill eggplants whole on a wire rack on grill until they are soft and feel tender.

4. 4

   Test with your finger or a toothpick to see how soft it is.

5. 5

   Place in cold water to cool; then peel and pat dry.

6. 6

   Put eggplant in seasoning liquid; allow to sit for at least 10 minutes.

7. 7

   Remove eggplant and cut into bite-size pieces.

8. 8

   Place eggplant into serving dish; top with some sauce and a few bonito flakes; serve at room temperature or chilled.